This lemon tart is extremely tart. If you prefer your tart sweet, reduce lemon juice from 1 cup to 3/4 cup and increase sugar from 3/4 cup to 1 cup. The tart crust is inspired by Parisian pastry chef Paule Caillat (Author Notes: Pie, without the masochism). If it’s good enough for Caillat and David Lebovitz, it’s good enough for me. Filling recipe adapted from America’s Test Kitchen. If you prefer a stronger lavender taste, increase to 1 tablespoon.
To not overwhelm the ice cream with garlic flavor, we’ll only use the top of the clove that was drizzled in honey. Mash the remaining garlic into a paste, store in the refrigerator, and use for anything from pasta, to salad dressing, to roasted vegetables.
Double if you’re having a party 😉 I figure 1 onion per person.
If you’re unable to find bitters, skip them! They’re not traditionally used anyway. But if you have em, use em, they are my favorite 🙂